Chickpea and Pasta Soup

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READY IN: 50mins
Recipe by ratherbeswimmin'


Ingredients Nutrition


  1. Combine chickpeas, broth, tomatoes, 2 tablespoons oil, garlic, rosemary, and crushed red pepper in a large Dutch oven or soup pot.
  2. Bring to a boil over high heat.
  3. Decrease heat to med-low and simmer for 20 minutes.
  4. Transfer half the soup to a blender or food processor and process until smooth.
  5. Return the pureed soup to the pot; season with salt and pepper.
  6. Bring to a boil over high heat.
  7. Add pasta and cook, stirring often to prevent it from sticking to the bottom, until the pasta is just tender, about 10 minutes.
  8. Drizzle 1/2 teaspoon oil over each serving and serve immediately.

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